Chicken Enchilada Soup

Chicken Enchilada Soup

4 Reviews 2 Pics
  • Prep

    10 m
  • Cook

    40 m
  • Ready In

    50 m
thedailygourmet
Recipe by  thedailygourmet

“This soup takes the flavor of enchiladas and turns it into a soup that is both savory and hearty. It's good on those blustery winter days, or nippy fall days! It can easily be prepped, frozen, and then popped into a slow cooker.”

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Ingredients

Adjust Servings

Original recipe yields 8 servings

Directions

  1. Bring water to a boil in a dutch oven or large pot; cook chicken breasts in boiling water over medium-high heat until chicken is no longer pink in the center, about 20 minutes. Remove chicken from pot and shred, reserving cooking liquid.
  2. Stir cream of chicken soup, corn beans, and tomatoes into cooking liquid. Add shredded chicken; season with cumin, chili powder, and garlic powder and continue simmering.
  3. Melt butter in a skillet over medium heat; cook and stir onion until lightly browned, about 15 minutes. Stir onion into soup and season with salt and black pepper.

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Reviews (4)

Rate This Recipe
MrsFisher0729
6

MrsFisher0729

My husband and I really enjoyed this soup topped with sour cream, sharp cheddar cheese and black olives. I cheated and used the meat from an entire store-bought rotisserie chicken. Because of that change I added one tablespoon of chicken flavored Better Than Boullion to the water to provide the stock that my batch was missing due to using the pre-cooked chicken. I let it simmer on the stove on low for sabout four hours (simulating a Crock Pot) which reduced the liquid slightly and concentrated the wonderful spices. Perfect chicken enchilada soup!

SunnyDaysNora
6

SunnyDaysNora

This was rather bland as written. I added 1 tsp salt, 1 tsp pepper, 1 tsp ground cayenne, 2 tsp oregano, and an extra tsp garlic powder- with the changes this is a 4 star recipe.

Bimbee
1

Bimbee

Loved it! Will make again for sure. Only needed more salt.

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Nutrition

Amount Per Serving (8 total)

  • Calories
  • 220 cal
  • 11%
  • Fat
  • 5.9 g
  • 9%
  • Carbs
  • 25.7 g
  • 8%
  • Protein
  • 17.6 g
  • 35%
  • Cholesterol
  • 37 mg
  • 12%
  • Sodium
  • 877 mg
  • 35%

Based on a 2,000 calorie diet

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Chicken Enchilada Slow Cooker Soup

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